r/Pizza

Baked in a 13" by 13" pan on a preheated pizza steel. I really enjoyed the nice contrasts in texture with the dough. Light and fluffy in the middle to crunchy around the corners.

I've never tried this style of pizza before so I have nothing to compare it to, but I am happy with how it came out on my first try. A great lazy day pizza.

Quite eye opening. I feel like it’s helped me to level up!

48 hours cold-fermented, used the following recipe (per pizza):
\- 150g Caputo pizza flour
\- 98g water (65% hydration)
\- 3g salt
\- 0,2g yeast

4 tbsp san marzano-tomato sauce
90g dry mozzarella

Used the Unold Enzo pizza oven with the neapolitan setting, 500° top heat and 400° bottom heat.

Pretty happy with the result considering this was my first time using a pizza oven. I think the crust looks fine, but it was a bit compact. Also, the dough was too chewy and the crust couldve been crispier.

Would really appreciate tips and inputs. Thanks in advance! :)

New fav is just pepperoni and jalapeno. After I made the first one I realized it needed more pepporni.​​​

Normal oven 525°

Basil on a pizza is a game changer. I was missing out all these years.

I've been experimenting with different doughs/styles recently, but today I went back to my favorite style that really got me into making pizza: South Shore bar pies.

The first one was calabrese salami and sauce on top. I did a combination of whole thin slices under the cheese, then some diced up chunks on top with the sauce. Really good, the crust texture came out perfect.

Second one was nduja and white onions, also really good but I had a thin in the middle that left it a little uneven/floppy. Still tasted great though and it got the best frico I've had on any of my bar pies.

Home oven, two day cold ferment then balled up the night before. I cooked them at 550F for about 10 min in a 16" Lloyd pan then finish another 2-3 minutes directly on the baking steel.

Salami & pepperoni, the other one is chicken alfredo. Crispy crust, and it was delicious!

pepperoni, plain, 1/2 plain 1/2 sausage and a margherita.

It hit like an elevated dominoes.

Made with a local flour brand in my country (they don't get anywhere near the quality of 00 flours and their dough elasticity; they feel adulterated), an oven that barely hits 250° c max, and a pizza stone.

With those factors in mind, what do you guys think of it?

Ordered a Papa John’s pizza and asked for well done but not sure if it’s overcooked?

I had an extra dough ball so I made a pizza for my neighbor. 18" NY style with hot Italian sausage, onions, and basil. 62% hydration 72 hour cold ferment.

Pepperoni, sausage, mushroom, green pepper, mozz and parm

7 day cold fermented. Baked at 550 in three stages.

Dough (2 × 14-inch pans)

• Flour: **500 g (**can use bread or a blend with bread and all purpose)
• Water: 292 g (58.4%)
• Salt: 10 g (2%)
• Neutral oil or butter: 10 g (2%)
• Instant yeast: 0.6 g (0.12%)
• Diastatic malt powder: 1.5 g (0.3%)

Method

1. Mix

• Dissolve yeast in water 
• Add flour + malt
• Mix until shaggy, turn up speed on mixer and mix until medium gluten development 
• Rest 20-30 min
• Add salt + oil last
• Knead until smooth (5–8 min)

Target dough temp: 72–74°F

2. Divide immediately

• 2 dough balls (~415 g each)
• Light oil coating

3. Cold ferment

• Covered container, lightly oiled
• Refrigerate 38–40°F
• Ferment 3-7 days

Do not punch down.

4. Bake day

• Remove 3–4 hours before use
• Dough should be relaxed, extensible, slightly puffy

Pan setup

Per 14-inch steel pan:

• neutral oil
• Optional: thin butter smear on rim only

Press dough gradually:

• center → outward
• rest if it resists
• aim for extremely thin center, slightly thicker edge

Sauce

1 can whole peeled San marzano tomatoes (whole peeled is always the highest quality in canned), drained halfway

amounts according to personal taste

•fresh garlic, fresh oregano, fresh basil, dried oregano, salt, pepper, extra virgin olive oil

Combine all and blend.

Cheese

Whole milk low moisture mozz

I trust the yank.

Just wanted to share the awesome feeling I got while making these two NY-style pizzas last night with this group because I know you’d all understand. I felt like these were my best ones yet. Everything turned out great. I’m sure there are a million ways to get better, but I just upgraded from an Ooni Karu 12 to a Koda 2 Pro and actually successfully making good-looking, delicious 16” pizzas felt amazing. I’ve learned a lot from this sub — and will continue to. 18 months ago I’d never made a pizza from scratch in my life and now I’m making legitimately tasty pizzas — it’s a terrific feeling of satisfaction!

Dough recipe is from Scott Peley’s “The Ooni Pizza Project” book, 48-hour cold ferment.

Their house pepperoni style, which includes big deli slices pepperoni and spicy cupping pepperoni. Super delicious. I was too slow to get the whole pie. Bonus featuring the pepperonis my son picked off of his slice.